How to Pop Amaranth

Amaranth is a nutty tasting gluten-free grain. It’s a tiny, tan-colored seed that you cook similar to rice, and that makes a good porridge. Amaranth can also be popped, just like popcorn, and then eaten like cereal or added to yogurt or granola. It’s really simple to pop amaranth once you get the hang of it. Here’s how to do it.

1. Heat a large, deep, heavy pot over medium heat. We used a medium stock pot with a heavy bottom. Have a lid handy, preferably a glass lid, as some of the amaranth seeds will pop right out of the pot. Also have a bowl handy for pouring in the popped amaranth, and pot holders.
2. Turn the stove fan on. When the pot is good and hot, add 1 tablespoon amaranth. Immediately cover the pot and shake the pot side to side for about 10 seconds. The amaranth should pop immediately. If it doesn’t, the pot isn’t hot enough. It only takes a few seconds for it all to pop. Don’t worry if it looks like there are some unpopped seeds. Remove the lid and immediately pour popped amaranth into the bowl. If you leave it in the pot too long it will burn. Repeat with more amaranth.
3. When the amaranth has cooled, store it in an airtight container. One tablespoon of amaranth will make about 2-3 tablespoons popped. It will keep for several days but it will start to get soft. Here is a fun recipe from Bob’s Red Mill for using popped amaranth in a bar cookie. And here’s another Bob’s Red Mill recipe for a chocolate amaranth bar. But we really like it just as a breakfast cereal with milk and fruit or stirred into yogurt.